Baking Step:

1. Blend all dry ingredients at low speed for 1 min.
2. Add water and mix dough at low speed for 1 minutes, then mix at high speed to optimal development (about 11 minutes).
3. Rest the dough for 15 minutes. Cover with a plastic sheet to prevent skinning.
4. Scale to desired weight (100g) then rest for 30 minutes.
5. Mould to desired shapes.

Proof at 40 0C and RH 80% for approximately 90 – 100 minutes

Bake at 230 0C for about 20 minutes, steam 10s.
Baking condition varies upon oven used and dough weight.